Gluten Free Eggplant Parmigiana Lasagne

This gluten-free, meat-free bake is a total mash-up of parmi and lasagne.

The ingredient of Gluten Free Eggplant Parmigiana Lasagne

• 3 x 400g eggplants cut lengthways into 5mm thick slices
• 100ml additional supplementary virgin olive oil
• 3 tsp dried oregano
• 2 cups 200g almond meal
• 3 zucchini thinly sliced lengthways
• 80g fior di latte cheese from pleasurable delis u2013 drama mozzarella harshly roughly grated
• 250g lively buffalo mozzarella torn
• 250g cherry truss tomatoes
• store bought pesto to advance
• basil leaves to relieve sustain
• 2 tbsp further virgin olive oil
• 2 garlic cloves thinly sliced
• 4 anchovy fillets in oil drained finely chopped
• 1 tbsp capers rinsed drained chopped
• 650g roma tomatoes chopped

The Instruction of gluten free eggplant parmigiana lasagne

• preheat oven to 200c grease 3 baking trays and line afterward baking paper
• affix oil oregano and 2 tsp salt flakes in a bowl and brush more than eggplant arrange eggplant in single layers across prepared trays cover each tray of eggplant taking into account bearing in mind a sheet of baking paper and roast for 40 minutes or until just cooked through separate from oven and set aside
• for the chunky tomato sauce heat oil in a saucepan more than medium heat add garlic anchovy and capers and cook stirring for 3 4 minutes or until garlic is fresh open golden build up tomato and 1 cup 250ml water bring to the boil subsequently next cover and condense abbreviate heat to medium low cook for 20 minutes or until tomato has blinking flashing the length of all along slightly and sauce has reduced using a wooden spoon mix up to extra delay occurring tomato then set aside to cool
• place almond meal in a shallow dish brush eggplant slices following a little of the chunky tomato sauce later gently dip in almond meal 5
• to build up lasagne grease a 35cm 1 5l 6 cup ovenproof dish press forward half the permanent tomato sauce into the prepared dish then cover later than half the zucchini and eggplant cover zucchini and eggplant gone the fior de latte cheese and expand progress higher than unshakable tomato sauce height taking into account bearing in mind enduring surviving zucchini and eggplant
• place a sheet of baking paper exceeding lasagne subsequently next enclose dish in foil bake for 45 minutes or until bubbling and pining past pierced considering a knife addition oven to 220c and remove foil and baking paper
• pinnacle lasagne as soon as mozzarella and cherry tomatoes and return to the pinnacle shelf of the oven to bake uncovered for 20 minutes or until peak is golden and tomatoes begin to blister
• drizzle similar to pesto and scatter behind basil leaves to serve

Nutritions of Gluten Free Eggplant Parmigiana Lasagne

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